Spicy Mexican Mango Salad Recipe

Cook Time: 15 minutes

Difficulty: Easy
Serves: 6


Mangoes, cubed; 3

Cherry Tomatoes, diced; 200 g

Black Beans, boiled; 200 g

Peppers, diced; 1 cup

Coriander Leaves; 1/2 cup

Red Chilli, chopped; 1

Lemon, squeezed; 1

Olive Oil; 2 tbsp

Grain Mustard; 1/2 tsp

Jalapeno, chopped; 1 tbsp

Olive Oil; 2 tbsp

Garlic Clove; 1

Chilli Flakes; 1 tsp

Corn Cob; 1

Seasoning; to taste


  1. Combine oil, seasoning, garlic and chilli. Brush evenly over the corn cob.
  2. Preheat a barbecue grill plate over medium-high heat. Place the corn cob on the grill. Cook, turning occasionally, for about 10 minutes, or until charred.
  3. Remove to a plate. Cool for 5 minutes and cut the corn kernels off the cob.
  4. Combine corn, beans, tomatoes and peppers in a large serving bowl.
  5. Cut the mangoes into cubes. Combine in a bowl with coriander and chilli.
  6. Add the corn mixture, drizzle lime juice, mustard and olive oil.
  7. Season and top with chopped jalapeno and coriander. Serve with corn chips.

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